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While I was at the St. Lawrence market this weekend I noticed that a lot of the butchers had corned beef. I had never seen uncooked corned beef brisket in a store before and I picked one up immediately. It was in vacuum sealed plastic along with some spices so it looked like it had had a nice long marinate giving it time to pick up the flavours of the spices. Cooking corned beef is pretty easy; you simply simmer it along with the spices until it is fork tender. What makes a corned beef dinner even better is that it can be a one pot meal as you can throw the vegetables, like cabbage, carrots and potatoes into the water to cook along with the corned beef. This way the vegetables get a chance to pick up the flavours from the corned beefs spices. I had recently enjoyed a maple and mustard glazed chicken and I was thinking that the corned beef would be even better with a sweet and tangy honey mustard glaze. I pulled the corned beef out of the water a little early, patted it dry, applied the glaze and finished cooking it in the oven. The corned beef dinner turned out great! The corned beef was nice and moist and tender and tasty! The honey and mustard glaze was once again, a real winner. I must say that I almost enjoyed the spiced cabbage as much as the corned beef itself. What a great meal! And just in time for St. Patrick's day. Now I am looking forward to enjoying some reuben sandwiches with the leftovers.

Directions for Stovetop

Place the corned beef along with the pickling spices into a large pot, cover with water, bring to a boil, reduce the heat and simmer covered until tender, about 1 hour per pound, adding the vegetables for the last 2 hours.

Place the beef in a baking pan, mix the honey and mustard, brush onto the beef and sprinkle on the brown sugar.

Bake in a preheated 350F oven until the glaze is bubbling, about 20-30.

Let it rest for 10 minutes, slice and serve with the vegetables.

Directions for Slow Cooker

Place the corned beef along with the pickling spices into a slow-cooker/crock-pot, along with 2 cups water and cook on low until tender, about 8-10 hours, adding the vegetables for the last hour.

Place the beef in a baking pan, mix the honey and mustard, brush onto the beef and sprinkle on the brown sugar.

Bake in a preheated 350F oven until the glaze is bubbling, about 20-30.

I've been using so many of your recipes lately (made your mushroom soup last night) and have yet to find something that wasn't absolutely swoon-worthy. Thanks soooo much for all the great ideas and recipes.

I'm focusing more on local and seasonal eating these days - any chance you'll start exploring more local/seasonal-only menus? I know you do focus on fresh ingredients, but limiting it to "only" local (except for spices and such) has been making it surprisingly challenging, especially in winter. I need inspiration!

It looks like you're getting a heads up on Saint Patick's Day. Although this is a traditional Irish American dish, from what I have read about Irish cooking there is no mention of this recipe as a traditional dish. But that really doesn't matter, it tastes great anyway. :-)

Once again, I am the typo police. I found 4000F really funny. I don't know why, but this totally seems like something you can do over the weekend and just reheat in the oven for a really quick weekday dinner.

Corned beef and cabbage (along with carrots and potatoes), is one of my favorite home-style meals. Another great way to cook it (other than simmering) is in the pressure cooker---oh so tender and delicious!

My mom used to make corned beef and cabbage for us all the time, and as a child, I loved it. Same with reuben sandwiches! I've been a vegetarian for 10 years now, so I don't eat either any more, but I do remember how fantastic they tasted. Your corned beef, with the honey and mustard glaze, sounds wonderful. Love your pictures!

flirty*almost*30: During the spring, summer & fall I try to buy all of my fresh produce locally grown. The origin of the fresh produce is usually labeled and so it is pretty easy. However, almost nothing else has the origin labeled and so it is more challenging. If everything required an origin on the label it would be much easier for consumers to make informed decisions. I would certainly be interested in trying to increase the percentage my purchases that locally grown.

Check out Seasonal Food in Ontario (http://seasonalontariofood.blogspot.com/) whom tries to eat all local produce from Ontario.

My family loves corned beef and this sounds like a nice twist. It should have a great sweet/salty balance to it. If you get another corned brisket try adding a whole peeled onion with 4-5 cloves to the boiling water. It's my mom's trick that I always use.

thanks for the blog link to the Seasonal Ontario site Kevin! Yes, I've noticed your seasonal choices and I think its great! Food tastes so much better with fresh ingredients! And it really is hard to tell the origin of non-produce products some times. Things can be labeled "Made in Canada" without being what I'd consider truly Canadian. Oh well...someday maybe...

Kevin, I just discovered this recipe & want to try out for our St Paddy's get together. You mention placing the corned beef w/the spices in a large pan. Am I missing something? I'm a novice at cooking so I need all the help I can get, there are no spices listed in the recipe. Thanks for the help.

Thanks for all of your inspiring ideas, Kevin! The boiled corned beef is also great with some horseradish on the side as a condiment. Also, throw in some whole Gently scrubbed beets in the spice water with the potatoes & carrots, then peel and slice before serving, and they come out wonderful too. I would recommend taking out the other veggies and throwing the cabbage in the water to cook last, about 10-15 minutes or just til crisp-tender. You could use beet horseradish, which is a little milder than plain horseradish.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.